Directions: |
Directions:Wash turkey well, inside and out. Drain. Pour melted butter inside and outside of the turkey. Salt and pepper inside and outside. Remove any pin feathers. Be certain to get butter under wings. Stuff bird with a "dry/moist dressing" that clings to itself. Do not pack too tightly as heat will not be able to move through the bird. Stuff body cavity and the neck cavity. Pull skin over the neck. Secure legs if not done by butcher. Bake the turkey, breast side down on a rack in the roaster pan. Cover the roaster and wrap roaster in foil. Preheat oven to 400 degrees. Cook at 400 degrees for 30 minutes, then, turn down to 300 degrees. Roast 20 minutes per pound. About half way through cooking time, open roaster and drain out all drippings. If none, continue to bake until there are drippings. Once drained, place remaining dressing around the turkey, add at least one can of chicken broth to keep moisture in the roaster to keep dressing from sticking. Do not add too much...no soupy consistency. It should be holding together, but not wet and packed...juices will continue to mix in the dressing as the turkey is in its final stages of roasting. If turkey's leg is breaking at the joint, and meat coming off of the bone, the turkey is very near done. Check with thermometer. A cheese cloth soaked in butter and chicken broth may be placed over the top of the body to keep from over cooking. The dressing must be cooked with raw egg in it. This does not take too long. Watch the oven temp.; all ovens are different and the temp may have to be adjusted up or down from 300 degrees depending on the baking of the bird. If too fast, turn down to 275 degrees; too slow, turn up to 325 degrees. |